Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 1-8.

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[2]	GUAN Jiaqi, KE Chuxin, HUANG He, LI Bailiang, JIAO Wenshu, LENG Youbin, HUO Guicheng. Optimization of Tendon Yogurt Jelly Formula by Response Surface Method[J]. Science and Technology of Food Industry, 2021, 42(3): 171-178. DOI: 10.13386/j.issn1002-0306.2020020156
[3]	LIN Hong-bin, FANG Jia-xing, BI Xiao-peng, YU Xiao-yu, HE Qiang, LIU Ping, DING Wen-wu, CHE Zhen-ming. Optimization of the Extraction Technique of Free Amino Acids from Pixian Board-bean Paste by Response Surface Methodology and Analysis of Their Taste Characteristics[J]. Science and Technology of Food Industry, 2019, 40(17): 56-63. DOI: 10.13386/j.issn1002-0306.2019.17.010
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[10]	LIU Yan, FENG Yin, MO Yan, MIN Wei-hong, MA Jing-xi. Response surface optimization of fermentation medium for astaxanthin by pseudomonas[J]. Science and Technology of Food Industry, 2014, (20): 186-190. DOI: 10.13386/j.issn1002-0306.2014.20.032